Anyway, I can't promise that this recipe I'm about to share is super healthy, but it's healthier than the original, and it's really really good. I basically just used what I had.
6 c water
3-4 red potatoes
4 chicken bouillon cubes
1 lb ground turkey
1 small onion, chopped
basil
red pepper flakes
1 c whole milk (or whatever milk you have. I can't imagine it makes that much difference)
2 c chopped spinach
Cut potatoes into thin slices. Boil water and add sliced potatoes and bouillon. Boil potatoes about 10 minutes. Brown ground turkey and add chopped onion. Sprinkle turkey and onion with basil and red pepper flakes to your taste. Add turkey to potatoes. Pour milk into soup and simmer 10 minutes longer. Add spinach just before serving and stir until the leaves are cooked.
I was a little disappointed when I found that the meat in my freezer was turkey, not sausage like you are supposed to use in Zuppa Toscana. In fact, sausage might be the whole point of Zuppa Toscana. But the red pepper flakes and basil spiced it up enough that I honestly didn't miss the sausage at all. And that part is sure to be way healthier. The other common ingredient in this soup is heavy cream. I don't ever keep heavy cream in my fridge, because I don't use it. I have whole milk because my 1 year old drinks it, so I just used that. I didn't miss the cream either. I haven't had the real thing in a long time, so it probably doesn't taste as much like the original as I think it does, but whatever. It was really really good. I might find later that I should call it "Potato soup with turkey and spinach" because it's that different, but I'm satisfied for now. Try it out, and let me know what you think!
You can substitute evaporated milk for whole milk or cream. And with most soups using fat free milk works just fine.
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